...I worked with a chef who used to step behind the line to a dirty cook's station in the middle of the rush to explain why the offending cook was falling behind. He'd press his palm down on the cutting board, which was littered with peppercorns, spattered sauce, bits of parsley, breadcrumbs and the usual flotsam and jetsam that accumulates quickly on a station if not constantly wiped away with a moist side-towel. 'You see this?', he'd inquire, raising his palm so that the cook could see the bits of dirt and scraps sticking to his chef's palm, 'That's what the inside of your head looks like now. Work clean!'
Working clean, constantly wiping and cleaning, is a desirable state of affairs for the conscientous line cook. That chef was right: messy station equals messy mind.I don't know if my hood is clean (answer: not really), but the inside of my head is definitely messy.